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Mussels Mariniere

21st.Century.Chef's picture
Ingredients
  Mussels 2 Pint
  Water 3 Cup (48 tbs) (adjust quantity as needed)
  Onion 1 Small
  Celery sticks 3
  Seasoning To Taste
  Parsley 1 Bunch (100 gm)
  Tarragon vinegar 1 Tablespoon
  White wine 1 Teaspoon (Leveled)
  Paprika pepper To Taste (for garnish)
Directions

Scrub the mussels well, discarding any that are open and will not close when sharply tapped.
Put into a large saucepan together with water, onion, celery, a good pinch of salt and pepper and the bunch of parsley.
Heat slowly until the mussels open.
Remove the beards from the mussels.
Sometimes you will find a small growth, looking like a weed, in the mussels.
This must be taken out.
Leave the mussels on half the shell.
Re-boil the liquid with the vinegar and wine, if used.
Strain over the mussels.
Garnish with paprika.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Seafood

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